grant sato

Noe Tanigawa
Noe Tanigawa / Hawai'i Public Radio

Eating Around -- we all do it! It’s time to take stock of what we’re eating and how we can leverage that to work for us, economically and culturally. In this episode, we see what made Hawai‘i Regional Cuisine important, and a chef/educator throws down the gauntlet to the new generation.

Margaret Pearlman
Margaret Pearlman


  Hawai‘i’s culinary moment with Pacific Rim Cuisine may have peaked, and it’s fair to ask what impact it leaves for everyday diners.  Traditional local foods like chop steak and stew have made way for chicken katsu and poke bowls, but are we actually eating any better?  And who is doing the cooking?  HPR’s Noe Tanigawa reports.

Talking with Frank Gonzales and Chef Grant Sato was so informative, it really made me feel my position in the local food chain.   You'll find inspiration to cook and to eat better in this extended version.